High Hydration Dough

This is a recipe to practice learning how to knead sticky dough by hand. It uses approximately an 80% hydration rate. You can use the dough to make rolls, bread or a variety of sweets. This will be left up to you.

Prepare: 15

Rest: 1 30

Total Time: 1 45

Servings: 1

Ingredients

1 ¾ cup (250g) flour
½ cup (120mL) water
1 large (50g) egg
2 tbs (30mL) oil
2 tbs (25g) sugar
¾ tsp (4g) salt
1 tsp (3g) yeast

Instructions

In a bowl, mix together all ingredients until a shaggy dough forms.
Knead dough by slapping on the table and folding over. Repeat for 8 - 10 minutes or until dough stretches easily without tearing.
Cover and let rest until double in size before shaping, about 45 - 90 minutes depending on type of yeast used.
Preheat oven to 375F (190C.)
Divide into 6 portions, place on a parchment lined tray and allow to rise until at least double in volume, about 45 minutes.
Bake 15 minutes or until golden brown.

Notes

An important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer's instructions in order for the dough to rise properly. You typically need to activate or "bloom" the yeast by adding it to warmed liquid for several minutes.

Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.

Nutrition